Quick Sweet Potato Chili
Servings: 4–6 | Active Time: 10 minutes | Total Time: 30 minutes (Instant Pot) or ~45 minutes (stove)
Ingredients
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced (~2 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 cup chicken or vegetable broth (or water)
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional)
- 1 tsp cinnamon
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
Instant Pot Method:
- Sauté Base Ingredients:
• Turn the Instant Pot to “Sauté” mode. Add olive oil, onion, and garlic. Cook for 2–3 minutes until softened.
• Add ground turkey, breaking it up with a spoon. Cook until browned, about 5 minutes. Season with salt and pepper.
- Add Ingredients:
• Stir in chili powder, cumin, smoked paprika, and coriander (if using). Cook for 1 minute to bloom the spices.
• Add diced sweet potatoes, canned tomatoes (with juice), beans, and broth. Stir to combine.
- Pressure Cook:
• Seal the Instant Pot lid and set to “Pressure Cook” (Manual) on high for 10 minutes.
• Once cooking is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
- Adjust Seasoning:
• Taste and adjust seasonings as needed. Add more salt, pepper, or spices to preference.
- Serve:
• Ladle into bowls and top with your choice of garnishes.
Stovetop Method:
-
Follow the same steps for sautéing the onion, garlic, and turkey in a large pot or Dutch oven.
-
Add spices, sweet potatoes, tomatoes, beans, and broth. Bring to a boil, then reduce to a simmer.
-
Cover and cook for ~30 minutes, stirring occasionally, until the sweet potatoes are tender.
-
Adjust seasoning and serve with toppings.
Note
This chili freezes well, so feel free to make extra for future meals! Let me know if you’d like adjustments.